Kim, G. H., & Chin, K. B. (2022). Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle. Asian-Australasian Association of Animal Production Societies.
Chicago Style (17th ed.) CitationKim, Geon Ho, and Koo Bok Chin. Effects of Different Frozen Temperatures of Pork Sausage Batter on Quality Characteristics of Reduced-salt Sausages Using Pre-rigor Muscle. Asian-Australasian Association of Animal Production Societies, 2022.
MLA (9th ed.) CitationKim, Geon Ho, and Koo Bok Chin. Effects of Different Frozen Temperatures of Pork Sausage Batter on Quality Characteristics of Reduced-salt Sausages Using Pre-rigor Muscle. Asian-Australasian Association of Animal Production Societies, 2022.
Warning: These citations may not always be 100% accurate.